Irish-grown garden plants delivered across all 32 counties

Anethum graveolens

Dill

Loved by Pollinators Fragrant Scent Good for cut flowers badge Hardiness H4

Anethum graveolens, commonly known as dill, produces finely divided aromatic leaves and flat heads of yellow summer flowers. Both the foliage and seeds are edible, making it a useful herb for sunny vegetable beds, containers and pollinator-friendly planting.

SKU: ANET-2-Y

Carefully packed & shipped
Quality Guaranteed
Source:

Plant Details

Size

Max Height
0.5 m — 1.0 m
Max Spread
0.1 m — 0.5 m
Growth Habit
Tall, narrow growth habit with strongly vertical main stems.

Planting Position

Sunlight Indicates how much direct sunlight the plant needs each day. Full sun means 6+ hours, part shade is filtered or morning sun, and full shade is little to no direct sun.
Full Sun
Aspect Aspect refers to the direction the planting spot faces (north, south, east or west). It affects light levels, warmth and exposure.
South West East
Exposure Exposure describes how sheltered or exposed a plant’s position is, particularly to wind and weather.
Sheltered
Hardiness Hardiness indicates how well a plant tolerates cold conditions outdoors. Higher ratings generally mean greater frost tolerance.
Hardiness H4 (−10 to −5 °C) Hardy in most of Ireland

Ideal Soil Conditions

Soil Type Soil type describes the texture of the soil (clay, sand, loam, chalk). This affects drainage, nutrients and how roots grow.
Chalk Loam Sand
Soil Moisture Soil moisture tells you how wet or dry the soil should be for best growth. Match this to your garden conditions for healthier plants.
Free draining
Soil pH Soil pH measures how acidic or alkaline the soil is. It affects nutrient availability and can impact plant growth.
Acid Alkaline Neutral

Plant Uses & Merits

Uses
  • Flower Borders
  • Cut Flowers
Merits
  • Fragrant
  • Generally disease-free
  • Generally pest-free
  • Good for Cut Flowers
  • Loved By Pollinators
  • No pruning required

Anethum graveolens Description

Anethum graveolens is an upright annual herb with feathery blue-green leaves and a fresh, distinctive flavour. The young foliage is commonly used with fish, potatoes, eggs, sauces and pickles, while the aromatic seeds can be harvested later in the season for cooking and preserving. Flat umbels of tiny yellow flowers appear in summer and attract a wide range of beneficial insects. Sow directly in full sun in well-drained soil, making several small sowings from spring to midsummer for a longer harvest. Dill develops a taproot and dislikes being transplanted once established. Shelter taller plants from strong winds and allow some flower heads to ripen if seed is required for the kitchen or for sowing the following year.